以烘青绿茶、工夫红茶为原料分别加工绿茶酒和红茶酒，研究其贮藏过程中茶多酚含量、色差值和沉淀量的变化趋势，并采用1,1-二苯-2-苦基肼(2,2-diphenyl-1-picrylhydrazyl，DPPH)法和氧自由基吸收能力(oxygen radical absorbance capacity，ORAC)法测定茶酒贮藏过程中抗氧化能力的变化。结果表明：绿茶酒和红茶酒均采用62%(vol)高粱酒浸提和52%(vol)高粱酒调配，且质量浓度分别为1.0、1.5 g/L时的感官评分最高；贮藏30 d后，绿茶酒的茶多酚含量、亮度、绿色度、ORAC值和DPPH自由基清除率逐渐降低，黄色度及沉淀量逐渐增加；红茶酒的茶多酚含量、亮度、ORAC值和DPPH自由基清除率逐渐降低，黄色度基本不变，红色度及沉淀量逐渐增加。表明茶酒在贮藏时，茶多酚含量、澄清度和抗氧化能力均有所降低，其色泽则会逐渐褐变。

To explore the stability and antioxidant property of tea wine, the changing trend of tea polyphenol contents, color parameters and precipitation amount in green tea wine and black tea wine made from air-dried green tea and congou black tea were analyzed, and DPPH method and ORAC method were chosen to determine the change of antioxidant capacity during storage. The results showed that both green tea wine and black tea wine had the highest sensory score when processed with 52%vol kaoliang spirit and mixed at the concentration of 1.0 g/L and 1.5 g/L. After 30 d of storage, the polyphenol content, brightness, greenness, ORAC value and DPPH value of green tea wine decreased, while yellowness and precipitation amount increased. Meanwhile, the polyphenol content, brightness, greenness, ORAC value and DPPH value of black tea wine also decreased, but precipitation amount increased while yellowness remain unchanged. These results indicated that during the storage of tea wine, tea polyphenol content, clarity, antioxidant activity all decreased and the color would gradually brown.